Before we delve into the process of making browned butter, let's understand what it actually is. Also known as buerre noisette in French, is simply butter that has been cooked until the milk proteins in it turn a golden brown color, resulting in a nutty flavor profile. This process intensifies the butter's natural flavors, making it a delightful addition to your favorite recipes.

What The Heck Is Brown Butter?

If you've ever eaten a chocolate chip cookie, you know how magical brown butter can taste. That crispy crunchy browned bottom of the cookie is the butter browning naturally during the cooking process. This browning is called the Maillard reaction which is when heat is applied to foods and creates a bunch of new and complex flavors that weren't there before heating. I could go on and on but I won't bore you. Just trust me, it's amazing!

When you make browned butter, you can add that magical flavor to any recipe like brown butter cake, brown butter buttercream, and even brown butter chocolate chip cookies (because why not?)

What Kind Of Butter Should You Use?

To achieve the best results, it is crucial to select the right butter for making browned butter. Opt for unsalted butter, as it allows you to have better control over the saltiness of your final dish.

Remember, when you brown butter, you're actually evaporating some of the liquid out of the butter as well so you're condensing the flavor. Look for high-quality, European-style butter with a higher butterfat content, as this will yield richer and more flavorful result. I love Kerrygold or Plugra but you can really use any kind of butter.

How to make brown butter step-by-step

1. Start by melting the butter: Place the butter in the bottom of the pan or heavy bottom skillet over medium heat. It's best to use a light-colored pan to help you watch the browning process more easily. A heavy bottom and wide pan will help distribute the heat more evenly and allow the butter to melt and brown more evenly.
2. Heating and melting: As the butter melts, it will go through different stages. Initially, it will start to foam, and the milk solids will sink to the bottom. I use a wooden spoon or a whisk to occasionally mix the butter so that all the butter solids brown evenly. If you don't mix then the butter solids could burn.
3. Brown the milk solids: Continue cooking the butter until you notice a change in color. The liquid will start to turn a deep yellow and the milk solids will gradually turn golden brown and emit a nutty aroma.
4. Keep a close eye on the process, as the butter can go from browned to burnt quickly. Once you see the butter solids have reached a nice golden brown, remove the pan from the heat. Continue stirring occasionally for a few minutes because the residual heat will continue to brown the milk solids.
5. Straining: You can run the melted butter through a sieve or cheesecloth to remove the browned solids or you can leave them in. I personally love the look of the little brown specks in my baked goods and frosting so I leave it in.
6. Cooling: If your recipe calls for your butter to be soft but not melted (which most baking recipes do) then you'll want your browned butter to firm up. I pour mine into a shallow baking sheet and let it solidify at room temperature or if you're in a hurry, you can pop it in the fridge for about 20 minutes. You can also store it in a heat proof bowl. Make sure you let the butter cool a bit before storing it. Once the butter has solidified at room temperature, you can mix the butter to distribute the browned bits.

Tips for Success 

• Pay attention: The browning process can happen quickly, so stay vigilant and stir the butter occasionally to prevent burning.
• Start with room-temperature butter so that it melts evenly and the butter doesn't start browning too quickly before all the butter is melted. Cold butter will also splatter a lot more. If your butter is cold, cut it into small cubes and it will be soft enough to melt in about 15 minutes.
• Medium to medium-low heat: Avoid high heat, as it can lead to uneven browning and increase the risk of burning the butter.
• Quality over quantity: Start with a small stick of butter, especially if you are new to making browned butter. It will be easier to control the process with a small amount of butter and achieve the desired results.
• Experiment with variations: Once you've mastered the basic technique, don't be afraid to experiment. Try adding herbs, spices, or even citrus zest to infuse additional flavors into your browned butter for use in sweet or savory recipes.
• Once your browned butter has firmed up but is still spreadable, you can whip it up to distribute the brown flecks or even add in some honey to make browned honey butter. SOOO good.

The Best Way To Use Brown Butter

Browned butter's unique flavor can elevate a multitude of dishes. Here are a few ideas to inspire your culinary adventures:

• Use browned butter in place of regular butter in any of your favorite recipes to add another layer of flavor and complexity.
• Toss cooked pasta in browned butter, along with fresh herbs and grated Parmesan cheese, for a simple and flavorful pasta sauce.
• Vegetable enhancement: Brown butter works wonders with roasted vegetables, such as Brussels sprouts, asparagus, or cauliflower, lending them a delectable nutty taste.

There's a reason they call browned butter "liquid gold". It's literally so valuable in baking and savory recipes. It's such an easy way to elevate basically any recipe so why not?

FAQ

Recipes That Use Brown Butter

• Brown Butter Cake
• Brown Butter Buttercream
• Brown Butter Cream Cheese Frosting

Recipe

Print

Brown Butter Recipe

How to make browned butter to add a nutty, caramalized flavor to all your recipes.

Course Dessert

Cuisine American

Prep Time 1 minute minute

Cook Time 10 minutes minutes

Total Time 11 minutes minutes

Servings 9 oz

Calories 271kcal

Author Elizabeth Marek

Equipment

• Light-colored saucepan
• Whisk

Ingredients

• 12 oz unsalted butter

Instructions

• Cut the unsalted butter into squares and place them into a heavy bottom, wide saucepan and melt it on medium heat. 
• Whisk the butter every 1-3 minutes. As it melts, the butter will foam up.
• After about 5 minutes, you will begin to see the butter turning a darker yellow and less foam will be present. Continue ocassionally whisking.
• You will smell a nutty, caramel aroma coming from the butter when it's done.
• Once you see the butter solids starting to turn a golden brown color (not black) you can remove everything from the heat. Continue whisking a bit while it cools down so it doesn't burn from the residual heat.
• You can strain the butter to remove the brown flecks or leave them in. Your browned butter is now ready to use!

Video

Notes

Use unsalted butter so your browned butter is not too salty.

Start with room-temperature butter so it doesn't splatter or burn while it's melting.

Use a high-quality, European-style butter for the best flavor.

Brown your butter over medium to medium-low heat and whisk frequently to prevent burning.

Nutrition

Serving: 1oz | Calories: 271kcal | Fat: 30g | Saturated Fat: 19g | Cholesterol: 81mg | Sodium: 4mg | Potassium: 9mg | Vitamin A: 945IU | Calcium: 9mg

The post How To Make Brown Butter The Easy Way appeared first on Sugar Geek Show.

I grew up making this applesauce recipe from apples that grew in our own backyard. We'd spend the day chopping, cooking and canning that sweet applesauce as a family. At the time, of course, I hated it but as an adult, I realize how special that applesauce was!

Recently, I asked my dad to show me how to make that homemade applesauce using the same food mill we used when I was a kid. You don't need any special equipment to make your own homemade unsweetened applesauce though. You can literally mash it with a fork but I've included some equipment that might already have on hand. 

What kind of apples are best to make homemade unsweetened applesauce? 

The best applesauce is made for free (or almost free). If you have apples in your yard, use them! But if you have the option of choosing some delicious in-season apples from either the local farmers market or orchard, that's pretty awesome too and less expensive than the grocery store.

Here are some popular apple options for making your own homemade applesauce

• Jonagold - Sweet - Season: Sept-Nov
• McIntosh - Sweet/Spicy - Season: Sept-Oct
• Granny Smith - Sweet/Tart - Season: Sept-Oct
• Fuji - Sweet - Season: Oct-Nov
• Honeycrisp - Sweet/Tart - Season: Aug-Oct
• Gala - Sweet - Season: Aug-Sept
• Golden Delicious - Sweet - Season: Sept-Oct

Choose a combination of apples that are tart and sweet for the best flavor in your applesauce. Or you can even add in something that's a little spicy. Fuji and Golden delicious make a great combination for homemade unsweetened applesauce.

We have a lot of apple festivals here in Portland so one of my favorite things to do is go and taste the apples and choose which ones I want to use to make my applesauce. 

If you use apples that are in season and ripe, you won't need to add any extra sugar to the applesauce. Apples are usually in-season from late July to early November depending on the variety.  

How do you make homemade unsweetened applesauce?

Core your apples with an apple corer or core your apple with a knife and chop your apple into slices. You can leave the skins on or off. Skins will make slightly chunkier applesauce but will keep more of the apple's nutrients in the sauce which is great if you're making applesauce for your kids. If you have a food mill, you don't need to peel and core your apples. 

1. Place your apples into a stockpot and add just enough apple juice (or water) to barely cover the apples. 
2. Bring the apple mixture to a boil over high heat then reduce the heat to medium. Let your apple mixture simmer for 5-20 minutes depending on the apple firmness. Once the apple is fork tender and you can kind of smoosh it with the fork, it's done. 
3. Drain your apples with a strainer and place them into a bowl.
4. If you have a food mill, you can process the apples through the mill to remove the seeds and skins. Otherwise, just put the apple chunks into a blender or use an immersion blender until it's as smooth as you like. Some like chunkier applesauce, I prefer super smooth. 
5. Now you can add in some sugar if you want your sauce sweeter and your cinnamon. Taste your sauce! Keep adding spices and sugar until you are happy with the flavor! 

How long does applesauce last in the fridge?

You can keep homemade unsweetened applesauce in the fridge for up to two weeks. So if you're making small batches for snacks, no need to freeze or can. 

Can you freeze leftover applesauce?

Freezing applesauce is super easy. Sometimes I make a double batch depending on how many apples I have on hand, so leftovers are inevitable. Just freeze the applesauce in quart-sized freezer bags for up to two months. Label them with the date your freeze them. 

How do you make canned unsweetened applesauce?

Do you have a ton of apples on hand? You might want to can your applesauce so you can enjoy the sauce all year long.

Canning is the process of heat treating jars of food at high temperatures to kill microorganisms and bacteria to prevent the food from spoiling. 

More Apple Recipes

Candy Apple Recipe

Apple Filling Recipe

Apple Spice Cake

Apple Pie Recipe

Recipe

Print

Homemade Unsweetened Applesauce

How to make a simple and delicious homemade applesauce with no added sugar! Perfect for after school snacks or for baking.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 cups

Calories 461kcal

Author Elizabeth Marek

Equipment

• Blender

Ingredients

Unsweetened Applesauce Recipe

• 32 ounces Apples 4-5 Medium Apples - peeled, cored and sliced
• 4 ounces Apple Juice or water
• 1 teaspoon Cinnamon

Optional (add as many or as little as you like)

• ¼ teaspoon Nutmeg
• ⅛ teaspoon Cloves
• 1 Tablespoon Lemon Juice
• 2 ounces Brown Sugar
• 2 ounces Honey

US Customary - Metric

Instructions

Unsweetened Applesauce Instructions

• Wash your apples in hot water to remove any dirt or wax from the outside of the apples.
• Peel the skin off your apples and remove the core with an apple corer or use a knife to remove the core (see blog post for more info) If you are using a food mill you don't need to peel or core your apples.
• Place your apples in a large pot and add in your apple juice or water. Your apples should be barely covered. Add more apple juice if needed. Bring to a boil over high heat.
• Reduce your heat to medium and let your apples simmer until they are fork-tender or you can crush them easily with the flat side of the fork (about 15 minutes)
• Strain your apples and discard the liquid.
• Use an immersion blender or blender to blend your apples to your desired consistency.
• Add in your cinnamon and stir. Taste your applesauce. If you would like it sweeter or spicier you can add in honey, sugar or other spices that you like.
• Once you've added everything in, let your applesauce cool before refrigerating, freezing or canning.

Nutrition

Serving: 4g | Calories: 461kcal | Carbohydrates: 122g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 16mg | Potassium: 580mg | Fiber: 11g | Sugar: 104g | Vitamin A: 245IU | Vitamin C: 24mg | Calcium: 61mg | Iron: 1mg

To make canned applesauce you'll need to add 1 tablespoon of lemon juice to every 3lbs of apples you use to have the proper acidity levels. Follow the recipe above for more in-depth instructions on how to can homemade applesauce. 

The post Homemade Unsweetened Applesauce Recipe appeared first on Sugar Geek Show.

Chocolate cake goop is great for complex bundt cakes, traditional chocolate cakes, loaf pans, and more. Seriously, I wish someone had told me about this amazing stuff before. It’s stupidly easy and takes only a minute to make and you know what? Your cakes will turn out every single time.

Chocolate Cake Goop Ingredients

Vegetable shortening is my preference because it's cheap, easy to find, and never fails. You can also use margarine if you'd like, just be sure that it's shelf stable if you want to keep it in the pantry.

Vegetable Oil is what I use for all of my cakes so I have it on hand. You can use any type of oil that you'd like.

All purpose flour is my preference for cake goop, but any type of flour will work. You can even make your cake goop gluten-free by replacing the flour with gluten-free flour like bobs red mill 1:1 baking flour. 

Making Chocolate Cake Goop

1. Add the shortening, oil, flour, and cocoa powder to a large bowl and combine them until smooth with a hand mixer or a whisk.
2. Store the cake goop in a jar or airtight container at room temperature for a few months or in the fridge for up to 6 months and use it for every chocolate cake. Be careful to not get cake crumbs in the cake goop or it could make it go bad sooner. I like to store my cake goop in this cute little jar with a silicone brush!
3. Brush your chocolate cake pans with a pastry brush, evenly coating them with the cake goop. Don't forget to coat the sides, corners, and center dowels if you're using a bundt pan.
4. Pour the cake batter in and bake as normal.
5. Let your cake rest in the pan for about 10 minutes, then flip it out onto a cooling rack. Perfect release!

Tips for Success

1. Use a pastry brush and do a nice even coat of cake goop, but don't use too much! Early on I got a little crazy with the layers and put a LOT on there. This can actually backfire and cause your cake to stick, not fun!
2. Cake goop works best for pans 9" and smaller. I like to use cake goop and add an extra parchment layer for cakes that are larger than 10".
3. Cakes with higher amounts of sugar like strawberry cake, cinnamon cake, and roll cakes are more likely to stick. Using parchment in addition to cake goop here is a good idea.

More Chocolate Recipes

Death By Chocolate Cake

Easy Chocolate Cake

Vanilla Cake Goop

Chocolate Lava Cake

Recipe

Print

Chocolate Cake Goop Recipe

No parchment. No flour and shortening messes. No using a knife to cut around the edges. No more buying pan release spray! All you need is cake goop for perfect chocolate cakes that release every time.

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 3 cups

Calories 718kcal

Author Elizabeth Marek

Equipment

• 1 container with a lid for storage
• 1 Whisk or hand mixer

Ingredients

• 7 ounces vegetable shortening  or margarine
• 7.5 ounces vegetable oil  or other oil you liked
• 2 ounces all purpose flour
• 3 ounces cocoa powder

Instructions

• Add the shortening, oil, flour, and cocoa powder to a large bowl and combine them until smooth with a hand mixer or a whisk.
• Store the cake goop in a jar or airtight container at room temperature for a few months or in the fridge for up to 6 months and use it for every chocolate cake. Be careful to not get cake crumbs in the cake goop or it could make it go bad sooner.
• Brush your chocolate cake pans with a pastry brush, evenly coating them with the cake goop. Don't forget to coat the sides, corners, and center dowels if you're using a bundt pan.
• Pour the cake batter in and bake as instructed.
• Let your cake rest in the pan for about 10 minutes, then flip it out onto a cooling rack.

Notes

1. You can make your cake goop gluten-free by replacing the flour with gluten-free flour like bobs red mill 1:1 baking flour. 
2. I like to store my cake goop in this cute little jar with a silicone brush!
3. Use a pastry brush and do a nice even coat of cake goop, but don't use too much! Early on I got a little crazy with the layers and put a LOT on there. This can actually backfire and cause your cake to stick, not fun!
4. Cake goop works best for pans 9" and smaller. I like to use cake goop and add an extra parchment layer for cakes that are larger than 10".

Nutrition

Serving: 1cup | Calories: 718kcal | Carbohydrates: 31g | Protein: 8g | Fat: 70g | Saturated Fat: 19g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 29g | Trans Fat: 9g | Sodium: 9mg | Potassium: 451mg | Fiber: 11g | Sugar: 1g | Calcium: 40mg | Iron: 5mg

The post Chocolate Cake Goop (Pan Release) appeared first on Sugar Geek Show.

Do You Have To Age Egg Whites?

There are many people who say you do not need to age egg whites but if you are just starting out, this small step can help with success. Aging egg whites give you a little wiggle room in the mixing stage and are less prone to being over-mixed. With a little practice, you can stop using aged egg whites.

The famous pastry chef, Pierre Herme recommends aging your egg whites.

How To Age Egg Whites

1. Wash and dry two small glass bowls or measuring cups.
2. Wipe the bowl with some white vinegar or lemon juice to remove all traces of oil or fat.
3. Separate your eggs using an egg separator or your hands, being sure not to get any egg yolk into the egg whites. Never crack your eggs directly into the final bowl, crack them over a small bowl and then transfer them to the final bowl. That way if you get some egg yolk in the bowl you don't contaminate the whole batch.
4. Place some plastic wrap over the top of the bowl.
5. Poke a few holes in the top of the plastic wrap to allow the moisture to evaporate.
6. You can let the eggs stay in the fridge for up to four days.
7. Allow your egg whites to come to room temperature before you use them. Room-temperature egg whites whip up better than cold egg whites.

What If I Forgot To Age My Egg Whites?

If you need aged egg whites right now, you can add ½ teaspoon of meringue powder (powdered egg whites) to your fresh egg whites. This will increase the amount of egg white protein and reduce the overall amount of water. The meringue is also already "relaxed" in its powdered form so it works pretty well in a pinch. Some pastry chefs work 100% with meringue powder when making macarons but I have not tried this method yet.

Recipe

Print

How To Age Egg Whites

How to age egg whites to make macarons

Course Dessert

Prep Time 5 minutes minutes

Refrigeration 1 day day

Servings 100 grams

Calories 1kcal

Author Elizabeth Marek

Equipment

• 2 glass bowls
• 1 plastic wrap

Ingredients

• 100 grams egg whites

US Customary - Metric

Instructions

• separate your egg yolks from your egg whites carefully
• place your egg whites into a small glass bowl or container
• Cover your egg whites with plastic wrap
• Poke a few holes in the top of the plastic wrap
• Allow the egg whites to age for a minimum of 24 hours (up to four days).
• Allow your egg whites to come to room temperature before use them.

Notes

aging your egg whites allows the protein in the egg whites to relax which makes a more flexible macaron batter that is less prone to over- folding

Nutrition

Serving: 10z | Calories: 1kcal | Carbohydrates: 0.01g | Protein: 0.1g | Fat: 0.002g | Sodium: 2mg | Potassium: 2mg | Sugar: 0.01g | Calcium: 0.1mg | Iron: 0.001mg

The post How To Age Egg Whites appeared first on Sugar Geek Show.

My favorite part of this crème anglaise recipe is adding the little black flecks of vanilla bean or "sparkles" as Chef Christophe calls them. Crème anglaise is often referred to as pouring custard and is fairly easy to make. Get that creamy richness without any lumps with just a few tips and tricks.

Crème Anglaise Ingredients

To make crème anglaise you only need four ingredients: milk, sugar, eggs, and vanilla.

Fresh vanilla beans add a special quality to this crème anglaise recipe and really make the flavor come alive. Don’t have a vanilla bean? No problem! You can substitute with 1 teaspoon of vanilla bean paste or a high-quality vanilla extract. Nielsen Massey makes really great vanilla bean products and focuses on sustainable environmental practices.

Milk is the primary ingredient in this recipe. Some recipes use half milk and half cream, but the more traditional method calls for milk only.

Making the Crème Anglaise

1. First, cut your vanilla bean in half lengthwise and carefully scrape the seeds out with a knife. If you don't have fresh vanilla bean pods, you can use 1 teaspoon of pure vanilla extract instead.
2. Add the milk, vanilla bean seeds, and the vanilla pod into a medium saucepan and cook over medium heat. Pro-tip: use a heavy saucepan to help prevent the milk from burning.
3. Bring the milk to a simmer and then remove it from the heat. We are not trying to boil the milk, just heat it enough to infuse it with the vanilla flavor.
4. Whisk the egg yolks in a large bowl to break them up.
5. Add ⅓ of the hot milk mixture into the egg yolks, then whisk to combine. This will temper the eggs just enough so that they don't curdle when you add them to the hot milk.
6. Add the egg yolk mixture back into the saucepan and cook it over medium-low heat.
7. Whisk the mixture constantly until it begins to gently bubble and thicken. Be very careful not to overheat the mixture. 
8. Cook the mixture to 83°C (180°F) or "a la nappe." When the mixture is thick enough to coat the back of a spoon and you can drag your finger across the center without the sauce dripping, it's ready. I like to use an instant-read thermometer from ThermoWorks.
9. Strain the sauce through a fine sieve into a clean bowl to remove the vanilla fibers.
10. Cover it with plastic wrap and make sure that the plastic wrap is touching the top of the sauce to avoid a skin forming. If you want to serve the crème anglaise hot, heat it over a bain-marie to keep it warm. Or, if you want to serve it cold, you can cool it down faster using an ice bath. This recipe will last in an airtight container for up to 5 days in the refrigerator.
11. Serve it with your favorite dessert, I love crème anglaise with a homemade chocolate soufflé.

FAQ

Related Recipes

Chocolate Soufflé

Apple Galette

Crème Brûlée

Chocolate Lava Cake

Recipe

Print

Crème Anglaise Recipe

It only takes 4 ingredients and 15 minutes to make a smooth and creamy crème anglaise from scratch. This is a great recipe to try if it's your first time making this classic French vanilla custard sauce. Serve it hot or cold to make your favorite desserts even more delicious.

Course Dessert

Cuisine French

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 cups

Calories 231kcal

Author Elizabeth Marek

Equipment

• fine mesh strainer

Ingredients

Crème Anglaise

• 250 grams whole milk
• 60 grams egg yolks
• 30 grams granulated sugar
• 1 whole vanilla bean

Instructions

Making the Crème Anglaise

• First, cut your vanilla bean in half lengthwise and carefully scrape the seeds out with a knife. If you don't have fresh vanilla bean pods, you can use 1 teaspoon of pure vanilla extract instead.
• Add the milk, vanilla bean seeds, and the vanilla pod into a medium saucepan and cook over medium heat. Pro-tip: use a heavy saucepan to help prevent the milk from burning.
• Bring the milk to a simmer and then remove it from the heat. We are not trying to boil the milk, just heat it enough to infuse it with the vanilla flavor.
• Whisk the egg yolks in a large bowl to break them up.
• Add ⅓ of the hot milk mixture into the egg yolks, then whisk to combine. This will temper the eggs just enough so that they don't curdle when you add them to the hot milk.
• Add the egg yolk mixture back into the saucepan and cook it over medium-low heat.
• Whisk the mixture constantly until it begins to gently bubble and thicken. Be very careful not to overheat the mixture. 
• Cook the mixture to 83°C (180°F) or "a la nappe." When the mixture is thick enough to coat the back of a spoon and you can drag your finger across the center without the sauce dripping, it's ready. I like to use an instant-read thermometer from ThermoWorks.
• Strain the crème anglaise through a fine sieve into a clean bowl to remove the vanilla fibers.
• Cover it with plastic wrap and make sure that the plastic wrap is touching the top of the sauce to avoid a skin forming. If you want to serve the crème anglaise hot, heat it over a bain-marie to keep it warm. Or if you want to serve it cold, cool it down faster using an ice bath.
• This recipe will last in an airtight container for up to 5 days in the refrigerator.

Notes

Important Things To Note Before You Start

1. Practice Mise en Place (everything in its place). Measure out your ingredients ahead of time and have them ready right before you start mixing to reduce the chances of accidentally leaving something out.
2. Fresh vanilla beans add a special quality to crème Anglaise and really make the flavor come alive. Don’t have a vanilla bean? No problem! You can substitute with 1 teaspoon of vanilla bean paste or a high-quality vanilla extract.
3. Milk is the primary ingredient in this recipe. Some recipes use half milk and half cream, but the more traditional method calls for milk only.

Nutrition

Serving: 57grams | Calories: 231kcal | Carbohydrates: 22g | Protein: 9g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 339mg | Sodium: 62mg | Potassium: 221mg | Sugar: 21g | Vitamin A: 635IU | Calcium: 193mg | Iron: 1mg

The post Crème Anglaise Recipe appeared first on Sugar Geek Show.

This is similar to the product flexique but is not as flexible. If you want something that will be super loose like fabric you can try using that product instead.

You can add floral wire to the painted wafer paper while it's still wet. Don't forget to paint over the wire to keep the wire from lifting off the wafer as it dries. Wire can be used to bend the wafer into shapes like petals, dragon wings, butterfly wings, leaves etc.

How To Make Edible Leather

1. Sprinkle the gelatin over the cool water and then mix until it's just combined. Don't overmix
2. Allow the gelatin to bloom for 5 minutes
3. Melt the gelatin in the microwave in 15 second increments, stirring in between, until the mixture is fully melted and you don't see any grains of gelatin
4. Allow the mixture to sit for 5-10 minutes so that the foam rises to the top
5. Scoop the foam off the surface of the gelatin with a spoon and discard it. Your gelatin mixture should look fairly clear at this point and not cloudy.
6. You can now add color to the mixture and paint it directly onto wafer paper or you can leave it clear and then paint it after it dries. I put the wafer onto plastic wrap before painting so that I can easily remove it after it dries.
7. The wafer paper will take at least a few hours to dry depending on the humidity in your area.

Recipe

Print

Edible Leather

How to make an edible leather mixture that you can brush on wafer paper or use on it's own to make flexible gelatin sheets that can be used for leaves, dragon wings, leather, etc.

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 serving

Calories 60kcal

Author Elizabeth Marek

Ingredients

• 4 oz cool water
• 18 grams powdered gelatin
• 10 grams vegetable glycerine

US Customary - Metric

Instructions

• Sprinkle the gelatin over the cool water and then mix until it's just combined. Don't overmix
• Allow the gelatin to bloom for 5 minutes
• Melt the gelatin in the microwave in 15 second increments, stirring in between, until the mixture is fully melted and you don't see any grains of gelatin
• Allow the mixture to sit for 5-10 minutes so that the foam rises to the top
• Scoop the foam off the surface of the gelatin with a spoon and discard it. Your gelatin mixture should look fairy clear at this point and not cloudy.
• You can now add color to the mixture and paint it directly onto wafer paper or you can leave it clear and then paint it after it dries.
• The wafer paper will take at least a few hours to dry depending on the humidity in your area.

Video

Notes

If your gelatin mixture starts to get thick, you can reheat it for 10 seconds to melt it again. 

Store the leftover gelatin in the fridge for up to 7 days. 

Nutrition

Serving: 1serving | Calories: 60kcal | Protein: 15g | Fat: 0.02g | Saturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 41mg | Potassium: 3mg | Calcium: 13mg | Iron: 0.2mg

The post Edible Leather appeared first on Sugar Geek Show.

Cake flour is a low-protein flour that contains about 7-9% protein which causes less gluten development than your standard all-purpose flour. The more protein, the more gluten develops. The more gluten development, the chewier and firmer your final product will be. Cake flour has less protein and is used to make delicate cakes and baked goods that are soft, fluffy, and moist.

Protein is measured in percentage. Everything outside of the protein content is starch. Starch does not have any structure. If you've ever seen a video of how seitan (vegan chicken) is made, you can see them washing the dough to remove all the starch and all that is left is the protein structure.

What Is The Difference Between Different Flours?

Most people are pretty familiar with AP flour (all-purpose flour) and may have never even thought to use a different kind of flour based on what they are baking. And the truth is, most things CAN be made with an all-purpose flour but if you really want to dial in your recipes to be the best they can be, maybe it's time you started looking at your flours in the grocery store aisle a little more closely.

Flour is often described as "hard wheat" or "soft wheat" depending on how much protein it contains. Bread and pizza flour is "hard" while pastry and cake flour is "soft".

Bread Flour: 12-15% protein

Used for making breads, pizza dough, laminated doughs and other baked goods that require a lot of gluten development to get that chewy texture.

All Purpose Flour: 10-12% protein

A general use flour that is used for some cakes, muffins, quick breads, carrot cake, and other baked goods that do not require a lot of mixing.

Cake Flour: 6-8% protein

Used for delicate baked goods like vanilla cake, angel food cake, white cakes, chocolate cake and other baked goods that need to have a soft texture.

Pastry Flour: 8-10% protein

Best to use for tender biscuits, muffins, cookies, pie crust, pastries, and other baked goods that need a tender crumb.

Whole Wheat Flour: 14% protein

Best used for whole wheat breads or baked goods that need more gluten development and fiber.

Specialty Flours

Almond Flour (or other nut flours): A finely milled flour made entirely of nuts. No gluten content whatsoever so recipes need to be adjusted with gums and leavening agent to recreate the same texture in baked goods.

Gluten-Free Flour: Typically created from a mixture of many types of flours including rice, potato starch, and gums (like xanthum gum). My favorite is Bobs Red Mill Gluten-Free Baking Mix which you can replace in any recipe 1:1.

Self-Rising Flour: Self rising flour can be all purpose flour or cake flour but with the addition of leavening agents like baking powder already added in. I don't recommend using this flour in your cake recipe unless it specifically calls for it.

Plain Flour: Usually similar to an all purpose flour. Check the protein content to see if it's a low protein flour or not.

Rice Flour: Can be used in some baked good recipes but the texture is not exactly the same. It's best to use recipes that call for rice flour.

How To Make An Easy Cake Flour Substitute

Measure 1 cup of flour by weight (5 ounces) or by volume using a measuring cup (scoop the flour into the measuring cup with another cup then level off the top).

1. Measure out one cup of all purpose flour (5 ounces) and place it into a sifter over the top of a medium bowl.
2. Subtract two Tablespoons of the flour (.5 ounces).
3. Add in two Tablespoons of cornstarch.
4. Sift the two ingredients together twice to make sure the cornstarch is evenly distributed.

If you're making a large batch of cake flour substitute to have on hand, you can multiply 4.5 ounces as many times as you need and do the same with the cornstarch and do it all by scale instead of having to add and subtract things one Tablespoon at a time. Much easier!

What Brands Of Cake Flour Are The Best?

Depending on where you are located, you will have access to different types of cake flour. I like Swan or Softsilk which is available at most grocery stores and are a bit expensive but come in small amounts. Good for if you don't bake much.

If you're buying in bulk (which I highly recommend) you can get fifty pounds Queen High Ratio cake flour for about thirty bucks from US Foods Chef Store.

If you're in the UK then do a search for Shipton Mills Cake Flour. Not cheap but the real deal!

Most places actually do carry low protein content cake flour but you might have to do some searching or ask some local cake decorating supply stores where to buy it.

No Cake Flour? No Problem... Cake Recipes That Don't Need Cake Flour

White Cake Recipe
Easy Chocolate Cake Recipe
Red Velvet Cake Recipe
Easy Vanilla Cake Recipe
Angel Food Cake
Coconut Cake
Carrot Cake

Recipe

Print

Cake Flour Substitute

The easiest way to make a cake flour substitute and you only need two ingredients plus a sifter.

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 cup

Calories 516kcal

Author Elizabeth Marek

Equipment

• 1 Sifter

Ingredients

• 1 cup all purpose flour
• 2 Tablespoons cornstarch

US Customary - Metric

Instructions

• Measure out your flour and place into a medium bowl
• Remove two Tablespoons of the flour
• Add in two Tablespoons of cornstarch
• Sift the two ingredients together two times to distribute the cornstarch evenly

Video

Notes

You can also use arrowroot powder in place of cornstarch

Nutrition

Serving: 1cup | Calories: 516kcal | Carbohydrates: 110g | Protein: 13g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 4mg | Potassium: 134mg | Fiber: 4g | Sugar: 0.3g | Calcium: 19mg | Iron: 6mg

The post Cake Flour Substitute appeared first on Sugar Geek Show.

My fondant recipe (LMF fondant) was one of the first ever published back in 2010 back when I was still Artisan Cake Company and is still my most shared recipe.

Fondant is basically the edible playdough your eight-year-old self always wanted. If regular fondant is edible playdough then marshmallow fondant is edible clay. It's much more versatile, easier to use and much tastier (I don't recommend you eat clay though).

Marshmallow Fondant vs Regular Fondant

When I first started cake decorating as a hobby in 2008, the only fondant I knew about was Wilton. I didn't even know other brands of fondant existed.  I didn't know it was hard to use because it was all I was used to. I just assumed it took 2-3 tries to cover a cake. This was also before social media and facebook groups so most of my caking came from pure struggle.

The first time ever attempted to make fondant was out of pure necessity. I had took on a last minute order and suddenly found myself without enough fondant to get me through my project! Cue panic mode! I looked up a recipe on how to make fondant and it required a ton of cooking and ingredients I didn't have. Ok strike one. I checked another "easy homemade fondant" recipe that only required two ingredients. Marshmallows and powdered sugar. EPIC FAIL. It cracked, tore and was really oily? Not sure how that is even possible. In desperation, I combined the failed fondant with about ½ pound of leftover wilton fondant. I mixed it up, rolled it out and was AMAZED at how easily it covered the cake! No tearing, no pock marks, no bubbles! And that's how my famous fondant recipe was born.

For even better results, try putting this fondant over the top of our white cake recipe and see how delicious the two work together.

Why Are You Adding Fondant To Fondant?

I get that question a lot. I get it. It seems a little backward to add fondant to a fondant recipe but hear me out.

It is possible to make marshmallow fondant without adding the pre-made fondant BUT it won't be as stretchy. It just won't. I know lot's of people who make marshmallow fondant without pre-made but it just doesn't perform as well and you're here to learn about the BEST homemade fondant out there right?

The reason for adding in the pre-made fondant is to improve the workability of the homemade fondant and you're basically making a cheap batch of fondant that may not perform or taste very good into a larger batch of high-quality, super yummy fondant.

What Is Fondant Made Of?

Store bought fondant can be made of many things but in general, it's made from sugar, flavorings and some sort of gum (to make it stretchy). Depending on the exact combination, your fondant texture can range from soft and sticky to chewy or even tough! I often tell anyone who says they don't like the taste of fondant that just likes cheap grocery store chocolate compared to couverture, quality matters. Not all fondant is made the same!

Anyone can tell you that good fondant DOES exist.

Marshmallow fondant doesn't have that many ingredients. Marshmallows provide the main structure. Marshmallows contain mostly sugar and gelatin. A little bit of vegetable shortening helps the fondant from drying out. The best part is that LMF works best when you use really cheap marshmallows which brings the price per batch down even further.

Does Fondant Really Taste Bad?

Fondant is one of those things that my clients used to tell me they HATED right before a wedding cake tasting. I would smile and nod and say "ok" but I knew that once they tasted my homemade marshmallow fondant recipe (dubbed LMF by fans) I would have them hooked. Nothing was more satisfying than handing them that little cutout of fondant and seeing the look on their face go from "I'm definitely not going to like this" to pure shock, then a little more chewing, a big smile, then finally "OMG this is really good!"

BOOM.

My marshmallow fondant has been my secret weapon for years and now it can be yours too.

Easy Fondant Recipe For Beginners

So you want to work with fondant but you're scared! I get it! A lot of beginners are nervous to work with fondant because they have heard how difficult it can be to work with! But you know what? The secret to success really is in making it yourself. If you are getting cracking, tearing, elephant skin, pockmarks, bubbles or even dryness, you're probably using store-bought fondant that is just plain bad.

If you really want to learn all about the basics of decorating cakes you can watch our series on Sugar Geek Show and if that doesn't hook you, our wedding cake basics series will!

This recipe is easy to make, doesn't take any fancy ingredients and works best right after you make it (still warm).

Can You Make Fondant Without Marshmallows?

One of the coolest things that ever came from my LMF recipe has probably been DKF (Danettes Kosher Fondant). My friend Danette can't eat gelatin so she devised a fondant recipe that is just as easy to make as LMF but uses marshmallow fluff instead of cheap marshmallows. It works just as well and is kosher!

Tips

Here are some other tips for working with homemade fondant. You can learn more about the basics of cake decorating in our basic cake decorating series.

• Roll your fondant thin. ⅛" is a good place to be so that your fondant doesn't tear, you can get those sharp edges and you get the most out of one batch.
• Chill your cakes before you cover them. Make sure your buttercream or ganache is nice and cold (but not frozen) before you cover the cake for best results.
• Roll your fondant out bigger than you need. A common beginner mistake is rolling out the fondant too small and then you get tons of ruffles and tears around the base of the cake. If you roll out a bigger piece, it practically covers itself.
• Condition your fondant before you use it. Unless you just made it, then always warm your fondant and knead it well until it's nice and stretchy. Cold fondant likes to tear.
• If you have multiple tiers to cover, cover the largest one first and make your way down to the smallest to get the most out of your fondant. One batch of LMF will cover a 10"-8"-6" round with a little bit leftover if you roll it out to ⅛" thick.

How Do You Color Fondant?

Once you master making your delicious homemade fondant recipe, you might want to color your fondant recipe. The key here is making sure you don't use too much food coloring. If you use too much it could cause ruin the consistency of your fondant and it will look like it it has little holes in it.

If you want a light color of fondant you can simply add a little color to your white fondant but if you want a super bright color or dark colors like black fondant or red fondant then you need to add the color during the process of making it for best results.

Tools

Kitchenaid mixer When I first started decorating, I had a simple second-hand KitchenAid. That's all you really need! This recipe works best when made in the classic size.

How To Make Fondant

1. Microwave 1 lb of marshmallows in 30-second bursts until fully melted
2. Add your water and pour melted marshmallows into the bowl of a stand mixer with the dough hook attached
3. Add in your vegetable shortening
4. Start adding in all your powdered sugar one cup at a time, leave one cup out
5. Let your fondant mix on low until smooth, this can take 5 minutes or so
6. Scrape the fondant out of the bowl with a spatula into your bowl of remaining powdered sugar
7. Knead the mixture until all the powdered sugar is incorporated
8. Heat up your store bought fondant for 30 seconds and add it to the marshmallow fondant
9. Knead until fondant can be stretched like taffy without breaking

To make this recipe, you'll need a little store bought fondant. It doesn't have to be Wilton but that's what I have available here and is super cheap BUT you can get it for even cheaper if you use a coupon. I get my fondant from either Jo-Anns or Michaels and there is always a coupon either online or in the app. You're going to want to buy the big box (5 lbs) and then use a coupon to get 40% off. You can sign up to get coupons right in the app or on the website. Each 5 lb box will make FOUR batches of fondant and is much cheaper to buy the big box than to buy one small box.

You can also buy fondant on Amazon and sometimes it's cheaper than buying it in person even with a coupon and you get free shipping with Amazon Prime.

Next thing is the marshmallows. I buy mine from Winco but if you don't have a Winco, just look for the cheap store brand marshmallows. Jet-puff tends to be too tough for me and dry. You'll need a 1 lb bag. At my Winco one bag costs .87!

Those are the main ingredients of making marshmallow fondant that tastes amazing and doesn't tear or get dried out. If you have a question go ahead and leave it in the comments for me and don't forget to watch the video in the recipe to see how I make my marshmallow fondant recipe.

Other recipes you'll love

The best vanilla cake recipe
How to cover a cake in fondant
Easy buttercream frosting recipe

Recipe

Print

Fondant Recipe (LMF)

A fondant recipe that doesn't rip, tear or get elephant skin! A favorite recipe from hobby bakers and professional cake decorators alike!

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 lbs

Calories 1469kcal

Author Elizabeth Marek

Ingredients

Ingredients

• 32 oz powdered sugar sifted (also called icing sugar, confectionary sugar)
• 16 oz marshmallows WinCo, Hy-Top, Aldi, and Campfire brands work best
• 20 oz Wilton fondant Satin Ice fondant will also work
• 2 tablespoon warm water For dark colors, use 1 tablespoon warm water and 1 tablespoon food color gel
• 4 oz vegetable shortening Also called white vegetable fat, trex, copha

US Customary - Metric

Instructions

How to make fondant

• Sift the powdered sugar and set aside in a large bowl.
• Place vegetable shortening in a stand mixer bowl.
• Heat marshmallows for 40 seconds in the microwave on high (or on stove top). Stir with spoon. 
• Place marshmallows back into microwave and heat for another 30 seconds (or on stove top). Stir with spoon. 
• Heat marshmallows (last time!) for 30 seconds in the microwave (or on stove top).

  Marshmallows should be ooey-gooey at this point and ready to be added to the mixer bowl. Pour your water on top of the marshmallows to get them to release from the sides of the bowl. Pour into bowl with vegetable shortening
• Turn stand mixer on lowest setting (setting 1 on Kitchenaid stand mixers) with dough hook attachment

  Add in half of your sifted powdered sugar, a measuring cup at a time, and let mix for 2 minutes. It will be really rough looking at first
• Don't stop mixing until it's sticking to the sides of the bowl and looks smooth. Add in another cup of powdered sugar.
• Pull fondant off the dough hook attachment by putting vegetable shortening on your fingers and pulling it off the hook.
• Take the soft mixture out of the bowl and put it into the large bowl with the rest of the powdered sugar.
• Warm the Wilton fondant in the microwave for 40 seconds and add to the large bowl with the powdered sugar and marshmallow mix.
• Knead until powdered sugar, marshmallows and Wilton fondant is mostly incorporated. You may not use all of the powdered sugar depending on your climate and that is completely fine.
• Pull fondant like taffy until it is stretchy and smooth. If there are still rough spots or it's tearing, put everything back in the microwave for 30-40 seconds to make it really hot and pull like taffy with shortening on your hands until it pulls without breaking
• Store in a zip-lock bag at room temperature. Fondant will keep for months in a zip-lock bag. To use again, reheat and knead well until stretchy before each use. You can add color as desired but for dark colors, you should add them during the mixing process or you could get a sticky mess.

Video

Nutrition

Calories: 1469kcal | Carbohydrates: 318g | Protein: 2g | Fat: 25g | Saturated Fat: 6g | Sodium: 96mg | Sugar: 287g | Calcium: 3mg | Iron: 0.4mg

The post Easy Homemade Fondant (LMF) appeared first on Sugar Geek Show.

Can you believe this beautiful flower is made from a sliced pineapple? I'll be honest, I was skeptical about this technique at first! But it's actually really simple, and they turned out super cute!

These dried pineapple flowers are chewy, sweet, and delicious, and were the perfect cupcake decorations for my daughter, Avalon's Moana-themed birthday party.

When I was growing up we dried fruit a lot. My dad grew up on a farm in New Zealand so canning, freezing and drying food was a common practice around our home. My favorite dried fruit were apples. Always so much sweeter and softer than the store-bought kind.

My dad had a huge wooden dehydrator that he built himself and every year we would collect as much fruit as we could, spread it out on the mesh trays and dry fruit. For weeks you could smell that sweet fruity aroma wafting from our house all the way down the road.

I haven't dried much fruit as a baker but as my daughter gets older, I've been moving more into things she wants to not only make but eat. So elaborate cakes sometimes get put by the wayside to make room for homemade gummies, chocolate chip muffins, and sugar cookies.

With her Moana themed birthday coming up, I couldn't resist making some cute dried pineapple flower cupcakes for her party!

Are pineapple flowers easy to make?

In the end, these were very simple to make and are totally WORTH IT! The most tedious part was just removing the "eyes" from the pineapple.

It also took me a little while to get the hang of slicing the pineapple super thin. I made it harder on myself and was using a very ripe pineapple, so it was very juicy and soft. I'd recommend using a less-ripe pineapple if you want crisper flowers. Since we are dehydrating the flowers, we don't need a super-ripe pineapple.

Don't worry, thoroughly enjoyed eating the pineapple flower rejects! You could also dry the weird-looking pieces and use them as a healthy snack. Yum!

Tips for making great dried pineapple flowers

• Choose a pineapple that isn't too ripe. A less ripe pineapple will hold their shape better when trimming them and slicing.
• Don't take out the core. Don't use a pineapple corer to remove the outer skin because you need the center intact to make those beautiful pineapple flowers.
• Don't worry about ragged edges. If your slices end up looking a little ragged, it just adds to the overall ruffly look of the flower.

How to make dried pineapple flowers

1. Preheat the oven to 200ºF
2. Cut the top and bottom off of your pineapple with a sharp knife
3. Trim off the outer skin
4. Use a potato peeler to remove the little eyes all around the pineapple. This took me about 15 minutes.
5. Slice your pineapple very thinly and place the slices onto some paper towels to remove excess moisture.
6. Place the pineapple slices onto a cookie sheet lined with a silicone baking mat to prevent sticking
7. Bake for 90 minutes (more if they still aren't browning around the edges or looking dry). Flip them over after 60 minutes so promote even drying.
8. Once dry, remove them from the cookie sheet and place them into a cupcake tin to dry overnight at room temperature.

Where did pineapple flowers originate?

Southern bakers have used pineapple flowers as a popular decoration for hummingbird cake. Hummingbird cake is much like carrot cake but without the carrots. It's really delicious paired with cream cheese frosting.

You can use pineapple flowers to decorate cakes, cupcakes and other desserts! They look so pretty!

How long do pineapple flowers last?

Pineapple flowers can become floppy and soft if you leave them out for too long. Store them in an airtight container at room temperature for up to three days but really, they last quite a while.

Recipe

Print

How To Make Dried Pineapple Flowers

Dried pineapple flowers are so easy to make! Just peel and slice a fresh pineapple, dry the slices in the oven and shape in a cupcake tin. You will love how amazing these pineapple flowers look on cakes, cupcakes and desserts!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Drying 3 hours hours

Servings 24 flowers

Author Elizabeth Marek

Equipment

• Chef's knife
• Potato peeler
• Paper towels
• Baking sheet
• Cupcake Tin
• Silicone baking mat

Ingredients

• 1 medium pineapple not too ripe

Instructions

• Preheat your oven to 225 degrees F.
• Using a sharp chef's knife, cut off the top and bottom of the pineapple.
• Place the pineapple upright, and cut off the rind in strips, working your way around the pineapple.
• With the sharp end of a potato peeler, remove the eyes of the pineapple, saving as much flesh as you can.
• With the pineapple on its side, cut thin slices. The thinner you can get, the more delicate your flowers will be.
• Place the pineapple slices on paper towels and pat dry to remove excess moisture.
• Place the pineapple slices onto a baking sheet lined with a silicone mat and bake for 90 minutes, or until browned on the edges.
• While the slices are still warm and pliable, remove the pineapple flowers from the baking sheet and place them into a cupcake tin to cool completely.
• Let cool overnight on the countertop for best results.
• Store in an airtight container on the countertop up to 3 days.

Video

Nutrition

Serving: 1g

The post Dried Pineapple Flowers appeared first on Sugar Geek Show.

Tempering chocolate doesn't have to be hard! I used to temper my chocolate by the seeding method but once I learned how to do it in the microwave, I'll never do it another way again! This is a great way to temper your chocolate for hot chocolate bombs. 

What does tempering chocolate mean?

When you temper chocolate, you are heating and cooling the chocolate in a specific way. When you correctly temper, the crystals in the cocoa butter arrange themselves in a specific order when they chocolate cools.  Properly tempered chocolate is shiny, set's firm at room temperature and has a sharp SNAP when you bite into it. 

What happens if I don't temper my chocolate?

When you melt chocolate and the temperature goes above 95ºF, your chocolate will be out of temper. If you try to use this chocolate it will be dull, soft in your hands and will not set. 

If you're baking, you don't need to worry about tempering chocolate but if you're making candies or dipping strawberries, the chocolate must be tempered. Same thing with making molded chocolates. Chocolate has to be tempered otherwise it will not release from a chocolate mold. 

What tools do I need for tempering chocolate in the microwave?

The great thing about tempering in the microwave is it's extremely simple. You only need a few tools to successfully temper chocolate in the microwave. *this list contains affiliate links*

• Silicone or plastic bowl for melting chocolate in the microwave.
• Glass or metal bowl for the seeding method
• Pot for simmering water for seeding method
• Thermometer spatula 
• Bench scraper
• Parchment paper

What kind of chocolate should I use for tempering?

There are two kinds of chocolate. Real chocolate and fake (compound) chocolate. The only way to tell the difference is to read the ingredients. If the ingredients say cocoa butter, then it's real chocolate. You need real chocolate if you're going to temper. 

You can use compound chocolate for flexible silicone or plastic molds or for dipping chocolates but it doesn't have that SNAP that real chocolate has. It also won't release from a polycarbonate mold. 

Compound chocolate also melts at a much higher temperature than real chocolate. Real chocolate melts at body temperature so it dissolves on the tongue when you bite into it. Compound chocolate has to be chewed. 

I like to use Callebaut semi-sweet callets. It's pretty standard chocolate and not too expensive. This is a 54% cocoa solids and 36% cocoa butter. The higher the cocoa solids %, the thicker the chocolate will be. Milk chocolate and white chocolate will also contain sugar and dairy.  

Ok let's get to tempering our chocolate! Choose the method that works best for you but I highly recommend you give tempering chocolate in the microwave a try!

How to temper chocolate in the microwave

To keep your chocolate in temper you MUST pay attention to the temperature of the chocolate. Semi-sweet chocolate should never go above 88F-90F.  Milk chocolate should never go above 84F-86F. White or colored chocolate should never go above 82F-84F. The chocolate must contain cocoa butter for this to work. 

1. Place 12 oz of semi-sweet chocolate into your plastic or silicone bowl and microwave for 30 seconds on high, then stir. 
2. Microwave one more time for 30 seconds, then 15 seconds, then 10 seconds. Stirring in between each heating. DO NOT RUSH THIS!
3. Always check your thermometer to make sure your temperature is not going above 90ºF. 
4. Once your chocolate is melted, it's ready to use!

The secret to this way of tempering chocolate is controlling the temperature. As long as it doesn't go above the proper temperature then the crystals inside the cocoa butter remain intact and the chocolate stays in temper. This is a great way to temper small amounts of chocolate. 

If you're melting a big chocolate bar, make sure you chop it into small bits before melting to avoid over-heating and accidentally getting your chocolate out of temper. 

What happens if my chocolate gets too hot?

If you do happen to get your chocolate too hot don't worry, you can still temper it using the seeding method. Transfer your chocolate to another bowl and add a little unmelted chocolate to the melted chocolate and stir until it cools to 97ºF.

How to temper chocolate using the seeding method

1. Melt ⅔ of the chocolate that you need over a double boiler until it reaches 115ºF. Stir constantly to prevent hot spots. Make sure the bowl fits firmly over your simmering water to prevent steam or drops of water from getting in your chocolate
2. Remove chocolate from the heat. Add ½ of your remaining un-melted chocolate back into the bowl. Stir to melt. This cools down the chocolate. Transfer melted chocolate to another bowl to speed up the cooling process. Continue stirring until the chocolate reaches 100ºF
3. Finely chop your remaining chocolate. At 96-98ºF, add in your chopped tempered chocolate and stir it into your warm chocolate. 95ºF is were the crystals in the cocoa butter start blooming so adding tempered chocolate in right before you reach this temperature ensures the proper crystals will grow and temper the rest of the untempered chocolate. 
4. Continue stirring the chocolate every 5 minutes until it cools to 79ºF
5. Warm chocolate VERY carefully over the double boiler for 5 seconds until chocolate reaches 86ºF-90ºF which is a good working temperature for using in molds or making candies. 

How to temper chocolate using cocoa butter beta crystals

Another way to temper chocolate is to use tempered cocoa butter crystals called beta crystals. This is a little bit more expensive but pretty much full-proof when it comes to tempering.

1. Melt ⅔ of your chocolate until it reaches 115ºF
2. Add your remaining ⅓ of chocolate back into the melted chocolate to cool it down
3. At 96ºF, add in 1% beta crystals (1 teaspoon per 7 ounces of chocolate) Stir well
4. Cool chocolate to 79ºF then warm to 86-90ºF for workability

How to use tempered chocolate

Now that your chocolate is tempered you can use it to make chocolate spheres using a chocolate sphere mold, piped chocolate decorations and lots of other fun things! Tempering chocolate is a great skill to have and once you know how you'll be surprised how much more you'll use chocolate in your decorating. 

Recipe

Print

How To Temper Chocolate

Easily temper chocolate in the microwave! The easiest way to temper small amounts of chocolate.

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Servings 12 oz

Calories 144kcal

Author Elizabeth Marek

Ingredients

• 12 oz chocolate must contain cocoa butter

US Customary - Metric

Instructions

Tempering Chocolate Instructions

• Place your chocolate in a plastic or silicone bowl in the microwave and heat on high for 30 seconds. Then stir
• Heat again for another 30 seconds, stir, then 15 seconds, stir, then 10 seconds, stir. Make sure your temperature never goes above 90ºF for dark chocolate. 86F for milk chocolate and 84F for white chocolate. DO NOT RUSH THIS
• If your chocolate is not fully melted then only do another 5 seconds until it is melted
• Now your chocolate is in temper and ready to use!

Video

Notes

To learn more about tempering chocolate, check out Chef Christophe's tutorial on tempering chocolate with cocoa butter and an easy tempering machine. 

Nutrition

Calories: 144kcal | Carbohydrates: 17g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Sodium: 5mg | Potassium: 82mg | Fiber: 2g | Sugar: 15g | Calcium: 7mg | Iron: 0.8mg

The post Tempering Chocolate The Easy Way appeared first on Sugar Geek Show.

WHAT PUMPKINS MAKE THE BEST PUMPKIN PUREE?

Pumpkins that make the best puree are sweet and have smooth outer skin. During the Autumn months, you will typically see something called "sugar pumpkins" or "pie pumpkins" in the produce section. These are what you want to make your pumpkin puree. 

You might be tempted to use a big orange Jack-o-lantern pumpkin to make your puree but that would be a mistake. Jack-o-lantern pumpkins are very bland and have a stringy texture.

But you're not limited! You can also make puree from butternut squash, acorn squash, Baby Pam, Autumn Gold, Ghost Rider, New England Pie Pumpkin, Lumina (which are white), Cinderella, and Fairy Tale pumpkins. Pumpkins keep for a very long time in a cool dry place so you can even grow your own pumpkins (they are so easy to grow!) and turn them into puree later! 

HOW TO MAKE PUMPKIN PUREE STEP-BY-STEP

For this recipe, I'm using two sugar pumpkins that weigh about 3 lbs. The amount of pumpkin puree you get from your pumpkins will vary. These two made about 2 cups.

Step 1 - Preheat your oven to 400ºF and line a baking sheet with parchment paper. Wash your pumpkins and pat dry. Use a sharp knife to cut them in half.

Step 2 - Remove the seeds with your hand or spoon. You can roast these pumpkin seeds if you want! They make a fantastic snack and are high in vitamins. 

Step 3 - Rub some vegetable shortening on the fleshy side of the pumpkin. This will keep it from drying out and also create some yummy caramelization aka more flavor in your puree. 

Step 4 - Place the pumpkin halves flesh side down onto your baking sheet. Poke some holes in the skin with a sharp knife about ¼" deep. This will help steam escape while roasting. 

Step 5 - Place into the oven and roast for 45-60 minutes until the surface of the pumpkin is soft to the touch (use a spoon to test). 

Step 6 - Remove the pumpkins from the oven and let them cool a bit so you can pick them up.

Step 7 - Remove the pumpkin from the skin and place into a food processor. Blend for 3-5 minutes or until the puree is very smooth.

Step 8 - Your pumpkin puree is ready to use! You can store it in a ziplock bag for up to a week or freeze it for up to 6 months. I like freezing in a quart-sized bag that is pre-weighed so I know exactly h0w much pumpkin I have.

Related Recipes

Olive Oil and Sea Salt Pumpkin Seeds

Pumpkin Pie

Pumpkin Spice Cake

Recipe

Print

Homemade Pumpkin Puree

How to make your own homemade pumpkin puree at home. Use this delicious puree to make your favorite pumpkin recipe!

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 2 cups

Calories 113kcal

Author Elizabeth Marek

Ingredients

• 2 small sugar pumpkins about 3 lbs each
• 2 Tablespoons vegetable shortening

Instructions

• Preheat your oven to 400ºF and line a baking sheet with parchment paper
• Wash and pat dry your pumpkins then slice your pumpkins in half with a sharp knife.
• Remove the seeds and strings and set aside to roast later or discard
• Cover the cut edge with a layer of vegetable shortening to keep it from drying out and to encourage carmelization
• Pierce the skin 6-8 times with a sharp knife about ¼" deep to allow steam to release while roasting
• Once the skin is soft, remove the pumpkin from the oven and let cool until you can handle it
• Scoop out the pumpkin and place it into a food processor
• Blend the pumpkin until it's very smooth 3-5 minutes
• Place into the fridge for up to a week or freeze for up to 6 months.

Notes

This recipe does not contain salt so that the puree is not salty. 

You can use other types of pumpkin to make purees such as acorn squash, butternut, or cinderella pumpkins. Jack-o-lantern pumpkins do not make great puree because they are bland. 

Nutrition

Serving: 1cup | Calories: 113kcal | Fat: 13g | Saturated Fat: 3g | Sodium: 1mg

The post Homemade Pumpkin Puree appeared first on Sugar Geek Show.

WHAT ARE PASTEURIZED EGG WHITES?

Pasteurizing is the process of gentle heating to kill food born illnesses and make a product safe to drink or eat. Many things are pasteurized, such as orange juice, milk, and wine. Pasteurized egg whites are safe for anyone to eat. 

You can purchase pasteurized egg whites in most grocery stores. Pasteurized egg whites come in a carton, usually in the same area where you would buy regular eggs. The word "pasteurized" is one the box but sometimes can be very small and hard to locate. Don't worry, if the egg whites are in a box then it can be safely assumed they are already pasteurized. 

Buying eggs that are pasteurized (in the US) is more expensive than purchasing regular eggs so it can be more cost-effective and convenient to pasteurize your own eggs at home. 

HOW TO PASTEURIZE EGGS

If you can't find pasteurized egg whites then you can pasteurize them yourself! Chefs pasteurize their own eggs all the time in restaurants. To pasteurize an egg, the yolk must reach an internal temperature of 138ºF. Don't worry, an egg will scramble at a mich higher temperature so you're not going to cook your eggs as long as you watch the temperature carefully. 

The pasteurized eggs will still have the consistency of raw eggs and can be stored in the refrigerator after pasteurization. They can be used just like any egg so if you need just the whites, you can separate the egg yolks from the whites and have pasteurized egg whites. 

STEP 1 - Place the eggs you want to pasteurize into a medium-sized saucepan in an even layer. Cover with water so that there is 1" of water above the eggs. Then remove your eggs. You don't want them in there until your water is at the right temp.

STEP 2 - Heat the water to 140ºF using a thermometer to monitor the temperature. Any warmer than 142ºF and you're going to cook your eggs. 

Pro-tip - If you have a Sous Vide, this process is incredibly easy because the sous vide will keep the water at the exact temperature you need. To pasteurize eggs using a Sous Vide, set the temperature to 135ºF and allow them to pasteurize for 75 minutes. This lower temperature keeps the protein of the egg white more intact and the longer pasteurization time further reduces the risk of pathogens. 

STEP 3 - Place your (room temperature) eggs in the water. Heat the eggs for 3 ½ minutes. Make sure the temperature of the water never goes above 142ºF or you will cook your eggs. 

NOTE: These times and temperatures are based on the recommendations of International Egg Pasteurization Manual. 

STEP 4 - Transfer your pasteurized eggs into a bowl of cold water to stop the heating process. Then store them in the fridge to use later! That's it!

If you are pasteurizing extra-large eggs from your own chickens then heat them for 5 minutes instead of 3. 

NOTE: It is recommended that pregnant women do not eat under-cooked eggs. You can read more about egg safety here. 

The risk of getting salmonella from a raw egg is about 1 in 20,000. 

This is not a 100% guaranteed way of removing all risks of pathogens, but if done properly it does reduce the risks greatly.

Related Recipes

Easy Buttercream Frosting

Recipe

Print

How To Pasteurize Eggs

How to pasteurize your own eggs at home to reduce the risk of food-borne pathogens. Pasteurizing eggs is super easy and only takes 3 minutes! Pasteurized eggs can be used just like regular eggs.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 3 minutes minutes

cooling 5 minutes minutes

Total Time 13 minutes minutes

Servings 6 eggs

Calories 72kcal

Author Elizabeth Marek

Equipment

• Medium Size Saucepan
• Kitchen Thermometer (or sous vide)

Ingredients

• 6 large eggs room temperature
• 6 cups water or enough to cover the eggs in the pot

US Customary - Metric

Instructions

• Place your eggs into the saucepan (you can use as many as you want as long as they are in one layer and not stacked up)
• Add enough water to cover your eggs by 1". REMOVE YOUR EGGS BEFORE HEATING THE WATER.
• Place your thermometer into the water and begin heating the water to 140ºF. Adjust the heat as necessary to ensure the water does not get hotter than 142ºF.
• Add your eggs back to the water and continue watching the temperature to make sure the heat is not rising or falling.
• After three minutes, remove the eggs from the water with a spoon and transfer them to a bowl of cold water. Let them cool for 5 minutes.
• Dry your eggs and use them right away or store them in the fridge like you would any other egg.

Notes

If you have a Sous Vide, this process is incredibly easy because the sous vide will keep the water at the exact temperature you need. To pasteurize eggs using a Sous Vide, set the temperature to 135ºF and allow them to pasteurize for 75 minutes. This lower temperature keeps the protein of the egg white more intact and the longer pasteurization time further reduces the risk of pathogens. 

The risk of getting salmonella from a raw egg is about 1 in 20,000. 

This is not a 100% guaranteed way of removing all risks of pathogens, but if done properly it does reduce the risks greatly.

Nutrition

Serving: 1egg | Calories: 72kcal | Carbohydrates: 1g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 186mg | Sodium: 83mg | Potassium: 69mg | Sugar: 1g | Vitamin A: 270IU | Calcium: 35mg | Iron: 1mg

The post How To Pasteurize Eggs appeared first on Sugar Geek Show.